How to make Instant pot cheesburger mac and cheese

Robin Donovan

Recipe Developer

Kids love mac and cheese. They also love cheeseburgers. This genius recipe combines the two into one irresistible dish. It’s made in the Instant Pot, too, so it couldn’t be easier to prepare.
This recipe is pretty much perfect as is, but you can fancy it up the same way you would a cheeseburger if you like. Try adding crumbled bacon, caramelized onions, or even diced pickles. Pretty much anything you’d put on a cheeseburger would be a delicious bonus.

Cooktop Cove

Instant Pot Cheeseburger Mac and Cheese

5 minutes

9 minutes, plus 15 minutes to come to pressure

30 minutes

1 tablespoon olive oil

1 ½ pounds ground beef

1 pound elbow macaroni

1 tablespoon kosher salt

4 cups of water

1 (12-ounce) can evaporated milk

3 tablespoons unsalted butter

1 teaspoon dry mustard

4 cups shredded cheddar cheese

Heat the oil in the Instant Pot using the sauté function. Add the meat and cook, stirring and breaking up with a spatula, until the meat is browned, about 5 minutes.

Add the macaroni on top of the beef and then add the salt and 4 cups of water.

Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.

Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.

Stir in the evaporated milk, butter, dry mustard.

While stirring continuously, add the cheese. Stir until the cheese is fully melted.

Serve immediately.

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